- Origin: Arabic / Turkish
- Also called: Greek coffee, Bosnian coffee, qahwa
- Availability: Rare find
Turkish coffee uses the finest grind of any common preparation (closer to powder than to espresso grind) and is simmered (not boiled) in a small long-handled pot called a cezve. It is served in a small cup with the grounds undisturbed at the bottom, often with a glass of water and a small sweet on the side. The same brew tradition (with regional variations in name and sweetness) is shared across Greece, the Levant, the Balkans, and the Arab world.